Quinoa Black Bean Salad

If you need an excuse for a picnic, this quinoa black bean salad might just be it. Highly portable, delicious, and easy to eat with a spoon, it asks to be taken to the park or the beach along with some cold chicken or fruit. Or, think about which friends you haven’t seen for a while, make the salad, put some chicken or sausages on the grill, buy a baguette, chill the wine and beer, and invite your friends or family, you get the picture… I might have said this before, but studies show that people with good social networks tend to be healthier, live longer and be happier, so all the more excuse to maintain and nourish your relationships and friendships. For those of us who are parents to younger children this can be difficult, as the work-home-kids routine can be rather exhausting, leaving little energy to consider entertaining our friends. Fortunately there is a great solution: team effort. I never decline when people offer to bring something – it just makes hosting a party so much easier. And, speaking of team effort, as our kids got older another great solution offered itself: involve them in helping. I think my boys must dread by now when we announce that the so-and-sos are coming for dinner – as they know they will be asked to help chop, cook, set up, clean up and whatever else needs to get done. But they also realize that party means good food and desserts, and hanging with their friends, so that usually settles it. As for the adults, we invariably feel a sense of emotional satisfaction after eating, drinking, connecting and laughing with our friends or family, and it makes the effort completely worthwhile and inspires us to plan more.

Make this salad ahead of time if you can, it improves after a few hours as the quinoa absorbs the spices and flavors, and even more so the next day. It keeps well in the fridge for up to 5 days.

In large bowl combine black beans, bell pepper, corn with 3 tablespoons red wine vinegar and one teaspoon salt and let sit while you work on the rest of the salad.

Quinoa:
Rinse quinoa in at least 3-4 changes of water until water is almost clear. Swish it around really well with each rinse, rubbing the grains against each other with your fingers to remove the soapy tasting coating.
Drain, place in microwave safe bowl, and add 3 cups of water with 1 teaspoon kosher salt.
Microwave on high for 5 minutes, stir, then microwave on 60% power for 8 minutes. Let stand, covered, for at least 20 minutes, then uncover and continue to let it cool. Fluff with fork.

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This blog is not intended as medical advice. Its purpose is only to promote a healthy life style and diet, and it is intended for a general audience. The recipes found here do not adhere to any particular diet or food restrictions. If they fall into a particular category, such as gluten free, or low fat, they will be labelled as such.
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